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Trout in Almond Breading
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Fresh trout coated with crushed almonds and sauteed

April Cremeans

Serves/Makes:2 servings

  • 1/2 cup (125 ml) almonds
  • 2 trout, medium
  • 1 large egg white
  • 1 lemon, medium
  • 1 sprig fresh parsley
  • 3 tbsp (45 ml) butter, clarified
  • lemon wedges, for garnish
  • Pulse almonds in a food processor just until corsely ground.
  • Wash and dry trout, removing head if still attached
  • Whip egg white until frothy.
  • Dip trout, flesh side down, into the egg white and then coat with the ground almonds.
  • Heat clarified butter in a large skillet over medium high heat until butter becomes clear, but is not yet smoking.
  • Add trout filets, almond side down and cook approx. 6 minutes.
  • Turn over careully, using a wide spatula and cook skin side down approx. 3 more minutes, or until fish flakes easily.
  • Garnish with parsley and lemon wedges.
  • Guests may squeeze the lemons over the fish if desired.
I am a personal chef and I serve this for clients. It is refreshing change of pace from the usual fish recipe.

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